Introductions, Juventino, and Sexy Heels

For my very first post I couldn't help but talk about my very favorite restaurant in Brooklyn... Juventino.

Juventino
370 5th Ave
(at 6th St)
Brooklyn, NY 11215

Juventino's Yelp
Juventino



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I do write a few things on Yelp
 Juventino was one of my biggest praises ...
you can follow my Yelping @ Elinsky's Yelp
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I first wrote about Juventino almost a year ago, in July of 2011, and I was glowing then.

In a nutshell:
The food is sublime. Every time.
The staff is absolutely radiant, always smiling, helpful, stylish, sweet.
The decorum is light, airy, and feels like a big lofty kitchen.
Everything feels rustic with a breezy elegance that works just right.

So we went last night,  my wonderful food-loving boyfriend and I, with whom I love nothing more than going on adventurous food dates.

Juventino was our find last year, and has become our 2nd favorite kitchen (after our own).

THE REVIEW:
We blissfully started our evening with a half-dozen oysters on their ever-growing oyster list (seasonally evolving.)

As an example for you Raw Bar lovers, here is their list as currently on their website:

OYSTERS

market price

WEST COAST

Totten Inlet - traditionally East coast– sweet oyster with a distinct mineral finish

Kusshi - ultra-clean, sweet, creamy flavor with a plump, pillow-like meat

Barron Point - soft, meaty and sweet oyster

Shigoku - medium sized oyster with cucumber and citrus notes

Kumamoto - smooth, small with an herbal essence

Effingham - plump, briny flavored with a smooth watermelon finish

Hama Hama - firm, cucumber essence, salt and citrus notes

Wellefleet - mild, sweet flavor, intense brine-crisp finish

EAST COAST

Caraquets - small with a mellow flavor (great oyster for 1st timer)

Wild Goose - juicy, plump meat, slight umami, mushroom flavor

East Beach Blond - noted salt flavor, mild sea notes and subtle sweetness

Mecox - very large oyster with mild flavor profile

Beau Soleil - small in size with a light briny flavor

Malpeque - very briny and tangy with an ocean finish

Barnstable - slightly sweet with subtle tones of white peach

Walrus - briny, firm meat with a custard flavor

Onset - deep briny liquor with an earthy peppery depth

...WOW.
As my dear friend Aubrey says about oysters... "I'm aroused."

Before I dive into discussion of last night's entrees, I will tell you this one very important factor:
when they bring out bread to start, they offer it with a roasted garlic and hand-churned salted nutmeg butter with fried sage.

 In the photo below, you can see the presentation.
Underneath the bread, I have a display of our oysters lovely shells... I inhaled them before I could even snap a photo :)

They have an eclectic cheese list as well, featuring both cows and sheep's milk, as well an out-of this-world charcuterie which features one of my favorite things; wild boar. The sides included house-pickled vegetables, and the cheese we chose came with a white truffle oil and homemade apple sauce.

It was SO complimentary in my mouth, and... well, to be frank, in my soul.

Pete ordered the roast chicken as his entree... he used to hate chicken as a entree because it's usually boring, but lately he's been on a roast chicken kick that I'm afraid will probably only intensify in the coming months and years... and I ordered the tender pork loin which was scrumptious and SO truly tender.

We rounded it all with our a dessert; a bit of an interesting diversion from the usual sweet stuff; a black sesame cake with a rose white chocolate cream and salted Nutella side. It was intriguing; a good try but not something I'd crave again anytime soon.

Here concludes my final note about this and future reviews I'll be posting...

One of my most common quirks are dressing correctly for the right occasion;
I love matching the mood of the place, with the style and ambiance of the place with an appropriate outfit that makes me feel... happy and complete.

Hopefully I'll be able to post photos of myself in my attire in coming posts... :D :D :D
For now, I'll be showing a ratio I'll use matching food  ---> ambiance ----> fanciness
You might be familiar with the $ symbol for price;

I will be doing something a little different.

From 1-5, I will be supplying a red sexy pump to signify the dressiness, many thanks to my designer genius friend Niyati Karwat, who styled this gorgeous shoe below....... let's call it the "Pump Range"

= Casual/Comfortable

=Chic/Stylish

and so on... :)

Hope you all enjoyed my First Food Post!

 I'm so excited to have shared and there will be much, much more to come.

Go try Juventino, it will change your life.

<3e




 

Welcome!

So here I am. Finally beginning a cohesive love story about the food I eat, the beauty of plating, and the way to arrive, stylin', to the most delicious and diverse restaurants in NYC.


I am so, so excited.


Over the next few weeks, I might still be tweaking the site a bit, to make it more moldable to a format I can use., so bear with me :)


 I am so happy to share my opinions, suggestions and photos with you all.
When I really get on a roll, I'll definitely backtrack and put up a few of my favorite places and foods that forever make my tummy go "yum" for your eating and viewing pleasures.




Please feel free to comment, ask me where I've been, tell me where to go eat, to drink... I love your feedback!


For my very first post, I will end on a quote:

“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.”
― J.R.R. Tolkien